Name: Retro Layered Aussie Salad
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8
Ingredients: 250g rindless bacon, finely chopped; 2 cups frozen green peas; 2 x 450g cans diced beetroot, drained; ½ iceberg lettuce (about 350g), shredded; 6 hard-boiled eggs, peeled, coarsely chopped; 2 x 250g punnets baby roma tomatoes, halved; 2/3 cup sour cream; ½ cup thousand island dressing; 1 tablespoon lemon juice; 2 green spring onions, thinly sliced; Salted potato crisps, to serve

Retro Layered Aussie Salad

A new twist on an old favourite - and more Aussie than a can of Aeroguard on a hot summers day!

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Serves 8

Prep

35M

Cook

10M

Total

45M

Skip to Recipe

This delicious, easy-to-make salad is quintessentially Australian and features all our favourites!

TIP! Salad can be assembled, without the crisps, up to 3 hours ahead. Keep, covered in the fridge. Add crisps just before serving.

Ingredients

250g rindless bacon, finely chopped

2 cups frozen green peas

2 x 450g cans diced beetroot, drained

½ iceberg lettuce (about 350g), shredded

6 hard-boiled eggs, peeled, coarsely chopped

2 x 250g punnets baby roma tomatoes, halved

2/3 cup sour cream

½ cup thousand island dressing

1 tablespoon lemon juice

2 green spring onions, thinly sliced

Salted potato crisps, to serve

Method

Heat a non-stick, frying pan over a medium to high heat. Add bacon. Cook, stirring frequently for about 3 to 5 minutes, or until crisp and light golden. Drain on absorbent kitchen paper. Cool.

Add peas to a large saucepan of boiling water. Return to boil. Boil for 1 minute. Drain. Rinse under cold water. Drain well.

Spread beetroot over the base of a large, glass serving bowl (16-cup capacity). Layer lettuce over top, followed by peas, eggs and tomatoes.

Whisk sour cream with dressing and juice in a medium jug. Season with salt and pepper.

Spoon dressing over tomato layer. Sprinkle with combined onions and bacon. Top with a handful of crisps.

Jane Ash